Red Mullet with Parsley Butter

This recipe comes from the Isle of Wight.


  • 4 red mullet, livers removed and carefully kept
  • sticks (180 g) butter
  • 1 tablespoon finely chopped parsley
  • 2 teaspoons lemon juice
  • ¼ cup (30 g) seasoned flour
  • 1 tablespoon dry white wine
  • Salt and freshly ground black pepper


Soften, without melting, half of the butter, then beat in the parsley and the lemon juice, a pinch of salt (unless the butter is salty enough) and ¼ teaspoon black pepper. Beat well, divide into 4 pats and put aside until required. The parsley butter should not be chilled; it should remain soft but firm.

Heat 4 tablespoons (60 g) of the remaining butter in a frying-pan. Lightly rub each fish with seasoned flour and fry gently for about 4 minutes on each side. Test with a skewer to make sure they are cooked right through. Lift the fish on to a warmed serving dish and keep hot.

Melt the remaining butter in the pan and gently put in the livers. Fry for 30 seconds, turn them and pour the wine over them. Put the livers at one end of the dish of mullets and pour any remaining butter and wine in the pan over all the fish. Just as they are going to table, put a pat of parsley butter on each fish. Serve quickly so that the butter is just beginning to melt. The true gourmet eats the tiny liver first.